Thai Grilled Beef
Posted: Wed Oct 21, 2009 12:05 am
Serves 6 as entree
1 or 2 long red chillies finely chopped. (you may add one to meat mixture and finely slice one to place on top of cooked dish)
2 tablespoons fish sauce
1 tablespoon Kecap Manis
1/4 lime juice
2 crushed garlic cloves
1 tablespoon grated Palm sugar ( or substitute with brown sugar)
2 teaspoons sesame oil
500g rump Steak, trimmed and sliced into thin strips or cooked as one piece of meat and sliced after cooking- we prefer slices)
canola oil cooking spray
1/2 cup fresh coriander leaves
1/2 cup fresh Thai Basil leaves (torn ) - optional but does make a difference to end taste
1/2 cup roasted unsalted peanuts , chopped
1. Finely chop 1 chilli. Place chopped chilli, fish sauce, kecap manis , lime juice, garlic , sugar and oil in a jug, whisk to combine. Pour half the mixture into a large shallow ceramic dish. cover and refrigerate remaining mixture. Add beef to ceramic dish turning to coat. refrigerate for 3 hours.
2.Heat BBQ plate or chargrill, spray with a small amount of oil. Cook beef, do not turn too much it needs to cook quickly without "stewing" needs to be "medium". If cooking as whole rump piece cook for 3-4 minutes each side for medium, transfer to a plate. cover loosely with foil. Set aside for 5 mins to rest, then thinly slice.
3. Place beef on platter, sprinkle with coriander, basil, peanuts and sliced chilli ( if you prefer - its too hot for us). Drizzle with remaining sauce mixture. Serve - (usually I do bok choy,snow peas, spring onions lightly stir fried and basmati rice as accompaniment, however guys just like the meat!)
1 or 2 long red chillies finely chopped. (you may add one to meat mixture and finely slice one to place on top of cooked dish)
2 tablespoons fish sauce
1 tablespoon Kecap Manis
1/4 lime juice
2 crushed garlic cloves
1 tablespoon grated Palm sugar ( or substitute with brown sugar)
2 teaspoons sesame oil
500g rump Steak, trimmed and sliced into thin strips or cooked as one piece of meat and sliced after cooking- we prefer slices)
canola oil cooking spray
1/2 cup fresh coriander leaves
1/2 cup fresh Thai Basil leaves (torn ) - optional but does make a difference to end taste
1/2 cup roasted unsalted peanuts , chopped
1. Finely chop 1 chilli. Place chopped chilli, fish sauce, kecap manis , lime juice, garlic , sugar and oil in a jug, whisk to combine. Pour half the mixture into a large shallow ceramic dish. cover and refrigerate remaining mixture. Add beef to ceramic dish turning to coat. refrigerate for 3 hours.
2.Heat BBQ plate or chargrill, spray with a small amount of oil. Cook beef, do not turn too much it needs to cook quickly without "stewing" needs to be "medium". If cooking as whole rump piece cook for 3-4 minutes each side for medium, transfer to a plate. cover loosely with foil. Set aside for 5 mins to rest, then thinly slice.
3. Place beef on platter, sprinkle with coriander, basil, peanuts and sliced chilli ( if you prefer - its too hot for us). Drizzle with remaining sauce mixture. Serve - (usually I do bok choy,snow peas, spring onions lightly stir fried and basmati rice as accompaniment, however guys just like the meat!)